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Burger Mania
Great burgers, unexepected ingredients
Our team of chefs took on the classic burger and turned it on its head, creating themed, approachable burgers that deliver great flavor and that all-important menu distinction.
Maui Burger
To give the ordinary burger a tropical twist, our chefs developed the Maui Burger. Diced pork tenderloin and beef are combined with toasted coconut and soy sauce and formed into a patty. A ring of golden pineapple, Bull’s-Eye Bold Original BBQ Sauce, Oscar Mayer Bacon, garlic, and parsley round out the Hawaiian theme. Get the recipe >
Open-Face
Mediterranean Burger
The Open-Face Mediterranean Burger brings great flavors to life. Grilled ciabatta bread is slathered with roasted garlic mayonnaise, then a roasted portobello cap sits atop the bun. The burger – which has been stuffed with goat cheese, sun-dried tomatoes, roasted red pepper, basil and seasoned breadcrumbs – tops the mushroom. More mayonnaise adds a creamy mouthfeel. Goat-cheese cheddar, diced bruschetta, and Kraft Signature Balsamic finish the burger. Get the recipe >
Shanghai Burger
To capitalize on the hot Asian trend, our chefs spike the patty with water chestnuts, ginger, garlic, green onion, Sriracha hot sauce, soy, and panko bread crumbs. The burger is glazed with Grey Poupon, honey and soy, and then topped with a cooling Asian slaw. Get the recipe >
Nuevo Latino Burger
This sizzling beef patty is stuffed with Mexican rice, chipotle peppers, and fajita seasoning. It’s topped with a toasted-tomatillo verde sauce, which calms the palate — with the help of avocado, mayonnaise, lime, cilantro, and tomatillos.
Get the recipe >
The Cheeseburger Tortilla Pie
A spin on the popular quesadilla. Three layers of flour tortillas are separated by Grey Poupon Bistro Sauce, Kraft Cheddar Cheese, seasoned ground beef, tomato, cilantro, black bean, avocado, roasted red pepper, and onion. After baking, the tortilla is sliced into pie wedges and then drizzled with sour cream.
Get the recipe >
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The Cooking Method: “We sear the patties on both sides to get a nice crust, and finish them in the oven,” says Basalik. “This method gives us more control and avoids over-charring or drying out the burger,” comments Katz.
The Bun: The flavor and texture of the bun depend on the theme of the burger, but sound structure is key. “You need substance to it so it can hold all of the ingredients and still impart its own good texture and flavor,” says Katz
Jeff Basalik & Aliza Katz
Kraft Culinary Centre Team Chefs
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